Looking for the perfect tropical treat to beat the scorching summer sun? Try out this fabulous recipe for piña colada popsicles! Whether you’ll be taking these to the beach or just chilling on your patio or balcony, these vegan ice pops are sure to please any palate. The recipe below is kid-friendly, but grown-ups can add in a splash of rum (or three) for an extra treat.
- 2 1/2 to 3 cups chopped pineapple
- 1/2 cup coconut cream
- 1/2 cup coconut milk
- 3 tablespoons shredded dried coconut (unsweetened)
- 1 tablespoon agave syrup
Chop the pineapple into chunks, and set aside. If you’re feeling adventurous, you can grill slices of pineapple before chopping them up, as grilling or roasting intensifies both the flavor and sweetness.
Prepare the coconut cream: The easiest way to get coconut cream is to buy a can of regular coconut milk and place it in the refrigerator for 24 hours. The cream will harden towards the top so it will be easier to scoop out when you open the can, leaving thinner milk at the bottom (which is perfect for adding to smoothies).
Combine all the ingredients in the blender and blend until creamy. If you’re planning to add rum to these, now’s the time to do so. The shredded coconut will add a bit of texture, but the mixture should be as smooth as possible.
Divide the mixture evenly into your popsicle molds. If you’re making these for kids, smaller-sized molds might be better for little hands to manage. There are some great BPA-free molds out there that come in all shapes and sizes, as well as stainless steel and silicone ones. This mixture should give you 6 adult-sized ice pops, or 10 kid-sized treats.
Freeze your molds for at least 6 hours, then run them under warm water to loosen the popsicles within: they should slide out without any fuss or frustration. You can now enjoy your piña colada pops, get caught in the rain, and enjoy every minute of summertime.